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May 09
1

A welcome addition for spring

By | Buy local, Events, Family, Holidays | No Comments

Ahhh….the lovely warmer month of May. The city is in color with the Dogwoods, Magnolias, and Lilacs blooming gloriously just in time for the Lilac Parade, and little perennial sprouts are poking through the dirt reaching toward the sun. Isn’t it nice to be outside?

May is a busy time; cleaning up the yard and flower beds from winter’s kill, planting, hosing out the garage, washing windows. Some of us have proms, graduations and marriage ceremonies. However, the real event in May for me, especially this year, is Mother’s Day.

Why is this year so special you ask?

Because our family is thrilled to welcome its newest member, 7-week old Wilhelmina. Happy First Mother’s Day to our youngest daughter, Callie. Welcome to the Club!

From our family at Angus Brands to yours,  we wish all the mother’s out there a wonderful day. And we’ll cross our fingers for sun!

Leslie Stachecki

Feb 07
0

Ultimate party snack

By | Angus Meats, Buy local, Events, Family, Party food | No Comments

Baby Back Rib Basket

Baby back ribs are guaranteed to delight.   Back ribs are cut from where the rib meets the spine after the loin is removed. The upper ribs are called baby back ribs, but not because they come from a baby pig! They’re only called baby because they are shorter in relation to the bigger spareribs. Each baby back rib rack averages 10 to 13 curved ribs that are 3 to 6 inches long and weigh about 1 1/2 to 2 pounds, which feeds about 2 people.

Baby back ribs require low, slow cooking time to become nice and tender. They are great for smoking, braising, grilling, or can be cooked in the oven. The ribs also take well to spice rubs and sauces.  That being said, refer to the prep tip below and remove the membrane from the baby backs. Using your favorite spice rub, rub your ribs down good, place on sheet pan with liquid (water, apple cider vinegar, liquid smoke).  Place foil over sheet pan, place in 250 degree oven for 3 ½ to 4 hours or till the meat falls off the bone.  When the ribs are cooked, smoother with BBQ sauce, cut into individual ribs and place them in a basket lined with waxed paper liner.

Prep Tip: To remove the silvery membrane from a rack of ribs, slip a knife under the membrane and lift and slide it around to loosen. Using a paper towel, grab the loosened membrane and pull it off the rack.

I want my baby back baby back ribs!  Angus Meats has you covered with a special buy on baby back ribs from Carlton Farms located in Oregon’s Yamhill Valley.  Angus Brands item #42024 is a 20lb case filled with 1.5 to 2.0 pound ribs. Order today! 509-482-7033.

Feb 07
0

Angus Meats Old Fashioned Corned Beef with Dijon Glaze

By | Angus Meats, Buy local, Events, Family, Holidays, News, Recipes, Retail | No Comments

It’s not too early to start thinking about St. Patrick’s Day (seriously). Make sure to include traditional corned beef and cabbage for your celebration. And perhaps a pint of Guinness. We’ll get you started with this delicious recipe. Enjoy!

Ingredients:
• 1 – 6 pound corned beef
• Brown Sugar
• Honey
• 1 Can of Beer (optional)
• Dijon Mustard

Method: Place the raw corned beef with all the spices from the package into a large pot. Add hot water so that the corned beef is completely covered. Add beer (optional), and cover. Bring water to a “rolling” simmer (almost a boil) and cook for 2.5 to 3 hours. Remove the corned beef from pot making sure that all the spices have been removed. (They gave all they had to give!)

Add quartered cabbage wedges and carrots to the water and boil until just tender. Place the meat on a broiler pan. Diamond-score the meaty side of the corned beef about 1 to 1.5 inches apart and ¼” deep. Prepare the Dijon Glaze as follows.

Dijon Glaze

Mix to taste brown sugar, Dijon mustard, and a little honey. The Dijon mustard is the key to this glaze mix. Liberally smooth the glaze over the top of the meaty side of the corned beef.

Turn broiler on to finish the corned beef in the oven. Carefully watch the corned beef as the glaze begins to bubble. Just as it starts to turn a dark brown in the lower areas of the corned beef, it’s ready to come out. Let the corned beef rest a few minutes before slicing.

Thinly slice the corned beef and serve with the cabbage and carrots, or make a hot corned beef sandwich on mixed grain rye bread.

Angus Meat’s corned beef is great cold too! Make a Ruben and Sauerkraut sandwich, or serve thin slices with your favorite crackers, Swiss cheese and sweet hot mustard.

Feb 07
0

Legacy of quality

By | Angus Meats, Family, News | No Comments

It’s February, the month of our founder’s birthday. George Stachecki, Tom’s father, will be 89 years old on the 10th. Hard to believe it’s been 45 years since George, with his wife Pat, began a legacy on a shoe string and a prayer that continues to thrive today. Having accepted a position at Allied Foods in 1972, he packed up his family of six from Detroit, Michigan and drove all the way to Spokane, only to find out, once settled, that the job no longer existed. What to do?

They took a gamble and just the two of them opened a small Detroit-style deli in the Whitworth College District specializing in only the best and always fresh high quality meats, unusual cheeses, and home-made sausages principled upon, “There’s No Substitute for Quality.” They named this little place, which quickly grew into one of the largest wholesale USDA regulated business in Spokane, ‘Angus Meats, Inc.’ Why that name? As George said, everybody knows Angus beef, and they’d be first in the phone book!

Over the years, it took many sacrifices and family compromises, but they embedded the purest meaning of the phrase ‘The American Way’ – that if you work hard enough, you can make your dreams come true and leave a profound legacy.

Written by Leslie Stachecki

George and Pat

Jan 20
0

It’s the little things

By | Angus Meats, Buy local, Events, Family, Holidays | No Comments

As 2017 begins it’s time to give a little love and well deserved recognition to one of our members of the Angus Brands family, Suzie Hiatt. 

Suzie is responsible for making our wonderful gift and donation baskets in a most creative, conscientious way on an extremely tight budget. She has a wonderful talent for blending colors with seasonal items, and puts her total self into each individual project.

Suzie also took over the Christmas “ball” from me by making the office and company events even better. She redecorates the front office in a festive way, including having Christmas stockings made for each employee with their names on them. She puts them up on the entry bulletin board where our “Secret Santa” (started by Suzie) can place surprise gifts. She also works with Jeff in arrangingthe Company Christmas Party Pot Luck Breakfast. Her spirit brightens up our customers, and everyone here at Angus. When things get a bit frustrating, we can always count on Suzie to pep us up.

Thank you, Suzie, for all the ‘little’ extras you do!

– Leslie Stachecki

 

Dec 20
0

A Christmas Miracle

By | Angus Meats, Buy local, Family, Holidays, News, Uncategorized | No Comments

My absolute favorite company memory of all time and will be forever: Angus Christmas Miracle.

When our girls were “little” – say Tessa was about 13 and Callie was maybe 9, I used to decorate the office and bring in food for our potluck. Tom and I would cut down an extra fresh tree in Montana for the office and I’d decorate it. This one Christmas, I’m guessing some where in the range of 1993 to 1995, we had a ton of food left over. It was just before Christmas so I decided to call St. Xavier Catholic Church, the closest in proximity to us, to find out who was the most needy family in the parish. I learned of a family with a single mother with two very little girls that had absolutely nothing.

I got the address which was, surprisingly, close to us. The girls and I loaded the Christmas tree, lights, ornaments and all (even a Christmas Angel on the top), into Tom’s red van and headed over just as the sky was starting to get dark. We drove up, unloaded the tree, placed it upright along the side of the front door; rang the doorbell; scrambled back into the van to watch. A young mom opened the door with two little girls peaking between each side of her long legs. Didn’t take her long to see the tree. The little girl’s faces were indescribably surprised.

But, that wasn’t all. We headed back to the plant, loaded up all the extra food (and there was a lot: deli meats, cheeses, deviled eggs, breads, cookies, brownies – the lot), and headed back. We drove up to the house. The tree was already up and brightly lit in the front picture window. Although now they know our van. The littlest angel of the family (maybe 4 or 5) saw us through the window and started jumping up and down screaming. We had to hurry before their mom saw us.  It took a couple of trips to set the food on the porch, but we got it done without being detected. As we were running back to the van, attempting to scramble in, the mom opened the front door. She hollered out to us, “Wait!!” I yelled back, “No worries about the food – it’s all good. Merry Christmas!!” In the cold night, she called, “Thank you ….thank you so much!!” The girls and I laughed and smiled all the way home. I will never forget that little angel jumping up and down.

What did we learn that night? You give in dollars, the giving trees, food bags, baskets, etc. but you never really see the difference it truly makes. We did that day, and the real pleasure, or gift I should say, was that my girls felt it too. I think this precious experience is why my girls are so generous in their own way today. The gift was ours.

Happy Holidays,

Leslie Stachecki